These fluffy Meyer Lemon Poppy Seed Muffins are just perfect for spring! Refreshing, tangy Meyer lemon flavor offset by a buttery, moist, sweet cake that’s speckled with some crunchy poppy seeds make for a muffin that’s sure to please! They’d be wonderful for your Easter brunch this year too!
Who’s up for a marvelous muffin??
Today, I’m serving up some soft, moist and fluffy Meyer Lemon Poppy Seed Muffins that are just perfect for spring. They would also be a total winner for your Easter brunch this year!
When I was at my local market a few weeks ago I came across some Meyer lemons. If you’re not familiar with Meyer lemons, they’re thought to be a cross between a regular lemon and a mandarin orange. They have a smoother skin than regular lemons and a deeper, more orangish color. They also have a sweeter, more floral taste and they aren’t as sharp tasting as your typical lemon.
Of course, if you can’t find Meyer lemons, regular lemons will certainly do.
Meyer Lemon Poppy Seed Muffin Ingredients
- all-purpose flour
- baking powder
- poppy seeds
- unsalted butter
- granulated sugar
- Meyer lemon zest and juice
- large eggs
- vanilla extract
- confectioners’ sugar
- lemon juice
What I love about muffins is that they’re super simple to make, they’re easily customizable and they freeze well. So if you bake a batch, you can freeze a few and then when you’re in the mood for a muffin with your morning tea or cup of joe, you simply defrost and warm as desired.
I made a sweet little lemony glaze for these muffins too which you can add if you want a bit more sweetness or skip if you’re counting calories. Either way these muffins are moist, fluffy, tangy and delicious!
Hope they make an appearance on you Easter brunch menu or a spot on your weekend baking list!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Meyer Lemon Poppy Seed Muffins
As mentioned above, you can opt to make the lemony glaze for added sweetness or just skip if you’re counting calories.
If you can’t find Meyer lemons, this recipes works just as well with regular lemons.
More Delicious Muffin Recipes to Enjoy
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 Tbsp. poppy seeds
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 heaping Tablespoon lemon zest
- 2 large eggs
- 3 Tbsp. fresh lemon juice
- 1 tsp. vanilla extract
- 1/2 cup buttermilk
- 2/3 cup confectioners' sugar
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. milk
- Preheat oven to 425 degrees. Place rack in center of oven. Line standard muffin pan with paper liners. Set aside.
- In a large bowl, whisk together flour, baking powder, salt and poppy seeds. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the lemon zest and eggs, one at a time and beat until well blended. Add lemon juice and vanilla extract. Beat until smooth, scraping down the bowl when necessary.
- Add half of the flour mixture and mix until just combined. Mix in the buttermilk followed by the remaining flour mixture until combined. Do not over mix.
- Divide batter evenly into 14 muffin cups, filling each 3/4 full. Bake at 425 degrees for 5 minutes and then turn the temperature down to 350 and continue to bake for an additional 12-13 minutes or until a tester inserted in the middle of the muffins comes out clean. Remove from the oven and let cool on wire racks. Dip cooled muffins in glaze, if desired. Let glaze firm up a bit before enjoying.
- In a small bowl, whisk together all glaze ingredients until smooth.